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Topic: Caerphilly "science" (Read 510 times)

I made 2 batches of Caerphilly in October, trying to make only one change between them, which was to use a different starter. The first one used Flora Danica, and the second (almost 2 weeks later) used 4001. It would be fun to split the screen to see how they are different, but you have to read one and then the other.Both weigh in at 1#, 12 oz. Both are creamy and very good. I cannot say that one wins over the other. Both will go to the potluck at work tomorrow, and we will see what the crew thinks... My son voted for 4001 slightly ahead of FD.

Caerphilly #9 /10-13-13 Recipe indicates about 40 mins of stirring, but Flora Danica alone seems to take longer than that to acidify the curd sufficiently. This is consistent the past 3 makes. Cheddaring also seems to take longer until the target for milling is reached, a little over an hour in this case.

12:40 Temperature at 88 degrees. Culture in, with a little over 60 mins resting at temperature. Temp got up to 90 degrees while resting, took the lid off and cooled it back down.2:00 Measured pH at 6.5, T=88. Calcium chloride stirred in2:05 Stirred in rennet. Flocc time of 13.5 mins (3.5 x 13.5 = about 47 mins)2:55 Curd cut to about 1/2 inch, resting 10 mins, then gently lifted to break larger pieces which were not adequately cut. ( T = 87)3:20 At 90 degree target temperature, continued moderate stirring. 4:55 Whey pH 6.4. Curd looked right on gripping some and squeezing it. Drained into cheesecloth bag, resting for about 10 mins. Returned curd mass to pan and cut into 1 inch slices, turned, rested 15 mins and repeated 4 more times, pouring off whey as it collected each time.6:20 Whey pH was 6.1. Curd was milled, and salt added. Into hoop in pot to be kept warm with 10 #7:00 Rind not well formed enough to flip. Hoop put into press, with about 18 # for 30 mins7:20 Redressed, sprinkled with salt, and back into press about 27 # whey pH measured at 5.8.8:00 Whey pH 5.6 Redressed, sprinkling with salt and into press about 45 # 8:30 Whey pH 5.6, redressed and back into press with 65 #10:30 Redressed, with about 65 # for overnight.6:00 am Into the cave!

Caerphilly #10 /10-27-13Previous make with FD culture the time from cutting to hooping was 3 hours 25 minsThis make with 4001 time from cutting to hooping was 2 hours 20 mins

Nice cheese experiment! The slice of cheese on the left looks bent and not clumbly. Would this be due to your final PH target?

I've made a very good and moist caerphilly, and it was quite firm and crumbly, it's final PH was around 4.9 (like the recipe suggested). Thanks for posting this, I just might try your #10 and see what 0.5PH differential would do to a final product.

I think the next time I make this style I may go to a little shorter flocculation multiplier. The cheese is almost too moist.Both makes produced a very soft and creamy cheese, which in similar makes has melted very well. A small bit of either cheese is able to be rolled into a little ball very similar to the other. I was surprised that milling/salting at 6.1 or at 5.6 did not really produce much difference in flavor or texture with final pH being the same.